Pat the salmon fillets dry with paper towels and season generously with salt and pepper. Combine smoked paprika, cumin, chili powder, and garlic powder in a small bowl to create the spice mix.
Heat a cast iron skillet over medium-high heat until hot, until you see a light shimmer. Carefully place the seasoned salmon fillets in the skillet, skin-side down if skin-on, and let cook undisturbed for about 4-5 minutes until a dark crust forms and the fish releases easily.
Flip the salmon gently using tongs and cook for another 3-4 minutes until the fillets are cooked through and the crust is crispy. Remove from heat and let rest for a couple of minutes while you prepare the slaw.
In a large mixing bowl, combine shredded cabbage and grated carrot. In a small bowl, whisk together mayonnaise, rice vinegar, honey, and a pinch of salt and pepper to make a tangy dressing. Pour the dressing over the vegetables and toss well until everything is evenly coated and slightly wilted from the acidity.
Slice the rested salmon fillets into thick, bite-sized pieces, exposing the tender, flaky interior. Arrange the salmon pieces on a plate and warm the tortillas in a dry skillet or microwave until soft and pliable.
To assemble each taco, place a few pieces of salmon on a warm tortilla, then top with a generous spoonful of the tangy slaw. Fold the tortilla and press lightly to hold everything together.
Serve the tacos immediately, garnished with extra herbs or lime if desired. Enjoy the crispy, spicy, and refreshing flavors in every bite.
